Peloton Savory Bread Pudding
- 1 pound loaf multi grain or sourdough bread
- 2 ounces olive oil
- 1 cup bacon, thick cut, ¼” dice
- 1 cup yellow onion, peeled, small diced
- 1½ tbsp garlic, minced
- 1 quart heavy cream
- 2 each bay leaf
- As needed kosher salt
- As needed black pepper, fresh ground
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp Italian parsley, finely chopped
- 9 each eggs, whisked
Cut the bread into ½” size cubes, lay out on a sheet tray for an about an hour to air dry. In a heavy bottom sauce pot add the oil and the bacon. Slowly render out the fat of the bacon until crispy. Add the onion & garlic, sweat until translucent. Add the heavy cream & Bay leaf, season with salt & pepper. Let the mixture simmer for 30 minutes. Remove bay leaf and add chopped parsley and thyme. Temper in the eggs to the cream mixture. In a large bowl pour the egg cream mixture over the bread cubes. Season again with salt and pepper as needed. Place mixture into a baking dish sprayed with non stick spray and cover. Bake in a 350 degree oven in a water bath. Cook until the center of the pudding is firm, Estimated cooking time is 1 hour.
Yields: 12 10 ounce portions (roughly 1 gallon)
NOTE: You can add any braised meats to the top to make this heartier.